Carrot, Red Onion and Cilantro Salad

Serves 6 to 8

Here's a light and colorful side dish that complements everything from grilled meats to a spring stew to burgers or sandwiches. It is also a perfect, budget-friendly dish for an outdoor party buffet table or potluck as it won't lose its appeal on a warm day. For a slightly earthier flavor substitute up to half the carrots with parsnips.

Ingredients

Salt and ground black pepper to taste
2 pounds carrots, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon finely grated ginger
1/2 teaspoons honey
1/2 cup roughly chopped cilantro
1/2 small red onion, very thinly sliced
1/2 cup roughly chopped roasted, salted almonds

Method

Bring a large pot of salted water to a boil. Add sliced carrots and cook until just tender, about 2 minutes. Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper to taste in a large bowl. When carrots are done, drain and transfer to bowl with dressing. Gently toss cilantro and onions into carrots. Garnish with almonds and serve warm or at room temperature.

Nutrition

Per serving: 170 calories (100 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 15g total carbohydrate (5g dietary fiber, 7g sugar), 3g protein

http://www.wfmi.org/recipes/2502